Ingredients with Measurements:
- 1 pound large shrimp, peeled and deveined
- 1/4 cup INDI-PEP sauce
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 tablespoon lime juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Skewers (if using wooden skewers, soak in water for 30 minutes before using)
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. In a small bowl, whisk together INDI-PEP sauce, olive oil, honey, lime juice, salt, and black pepper.
2. Thread shrimp onto skewers.
3. Brush shrimp with the INDI-PEP mixture.
4. Preheat grill or grill pan to medium-high heat.
5. Grill shrimp skewers for 2-3 minutes per side, until shrimp are pink and cooked through.
6. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 6 minutes
Temperature:
Grill or grill pan should be preheated to medium-high heat.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 190
Fat: 9g
Carbohydrates: 7g
Protein: 20g
Sodium: 350mg
Sugar: 6g
Substitutions for ingredients:
- If you don't have INDI-PEP sauce, you can substitute with any other hot sauce or chili paste.
- You can use agave nectar or maple syrup instead of honey.
- Lemon juice can be used instead of lime juice.
Variations:
- Add diced pineapple or mango to the skewers for a sweet and spicy twist.
- Use chicken or beef instead of shrimp.
- Serve the grilled shrimp over a bed of rice or quinoa.
Tips and tricks:
- Don't overcook the shrimp, as they will become tough and rubbery.
- If using wooden skewers, soak them in water for 30 minutes before using to prevent them from burning on the grill.
- Brush the INDI-PEP mixture on the shrimp just before grilling to prevent the honey from burning.
Storage instructions:
Leftover grilled shrimp can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat, place the shrimp in a microwave-safe dish and heat for 1-2 minutes, or until heated through.
Presentation ideas:
Serve the grilled shrimp skewers on a platter with a sprinkle of chopped cilantro and lime wedges.
Garnishes:
Chopped cilantro and lime wedges.
Pairings:
Serve with a side of grilled vegetables or a simple green salad.
Suggested side dishes:
- Grilled vegetables (such as zucchini, bell peppers, and onions)
- Simple green salad with a vinaigrette dressing
- Rice or quinoa
Troubleshooting advice:
- If the shrimp are sticking to the grill, brush the grill grates with oil before cooking.
- If the shrimp are not cooking evenly, make sure they are all the same size and adjust the cooking time accordingly.
Food safety advice:
- Make sure the shrimp are fully cooked before serving.
- Always wash your hands and any surfaces that come into contact with raw shrimp to prevent cross-contamination.
Food history:
INDI-PEP sauce is a spicy condiment that originated in India and is made from a blend of hot peppers, vinegar, and spices.
Flavor profiles:
This dish is sweet, spicy, and tangy, with a hint of smokiness from the grill.
Serving suggestions:
Serve the grilled shrimp skewers as an appetizer or main dish.
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